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Per serving
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- 1
Brown the sausage
Cut the sausage links into 1-inch pieces. In a Dutch oven over medium heat, brown the sausage on all sides, then drain off the excess grease.
- 2
Build and simmer the stew
Peel and cut the potatoes into chunks, and cut the carrots, celery, and onions into chunks and wedges. Add them to the pot along with the water, Worcestershire sauce, oregano, basil, thyme, rosemary, bay leaf, and salt and pepper to taste. Bring to a boil, then cover, reduce the heat to low, and simmer for 1 hour, until the sausage is cooked through and the vegetables are tender.
- 3
Add the pepper and finish
Cut the green bell pepper into chunks and mince the parsley. Stir in the ketchup, green pepper, and parsley. Cook uncovered for 12 to 15 minutes longer, until the pepper is tender. Discard the bay leaf.
- 4
Thicken
Combine the cornstarch with 1 tablespoon cold water until smooth, then gradually stir the slurry into the stew. Bring to a boil and cook, stirring, for 2 minutes until thickened. Remove from heat and serve.
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Big-Batch Italian Sausage and Potato Stew
Created by: SundayPrepCo
Ingredients
- 1 1/2 lb Italian sausage links
- 3 cup water
- 4 potatoes
- 2 carrots
- 2 celery
- 2 onions
- 1/4 cup Worcestershire sauce
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 bay leaf
- salt and pepper
- 3/4 cup ketchup
- 1/2 green bell pepper
- 1 tbsp parsley
- 1 tbsp cornstarch
Instructions
- Brown the sausageCut the sausage links into 1-inch pieces. In a Dutch oven over medium heat, brown the sausage on all sides, then drain off the excess grease.
- Build and simmer the stewPeel and cut the potatoes into chunks, and cut the carrots, celery, and onions into chunks and wedges. Add them to the pot along with the water, Worcestershire sauce, oregano, basil, thyme, rosemary, bay leaf, and salt and pepper to taste. Bring to a boil, then cover, reduce the heat to low, and simmer for 1 hour, until the sausage is cooked through and the vegetables are tender.
- Add the pepper and finishCut the green bell pepper into chunks and mince the parsley. Stir in the ketchup, green pepper, and parsley. Cook uncovered for 12 to 15 minutes longer, until the pepper is tender. Discard the bay leaf.
- ThickenCombine the cornstarch with 1 tablespoon cold water until smooth, then gradually stir the slurry into the stew. Bring to a boil and cook, stirring, for 2 minutes until thickened. Remove from heat and serve.